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Matsu Dotor

The first wines to be addressed as we discuss in the preceding paragraph TORO will be the wines of the Luxury Family Vintae Matsu Wine Specialist, all wine author, who pray to the techniques of biodynamics.
Let's start in order of ranking, since being called copyright wines are not classified as other oak wine vintage crianza, reserva or gran reserva, these wines are only labeled by soaking qualities represented by different characters from the young wine called "Rogue," the parenting called "Recio" and the Book "Old." We started by "The Rogue"

Matsu "The Rogue"

With a variety of grape from 100% Tinta de Toro alcohol volume of 14%. All wines in this selection "Matsu" vineyards are 80 to 100 years of very low production settled on poor land. The Harvest is manual and takes place the first half of October with a small transport boxes and trailers. The Wine Cellar described as large coat and blue color, reflecting his youth, has an intense aroma in highlighting black fruits such as blackberries and cranberries, and red fruits dominate over mineral notes also appear, leading to a wine cool but complex. In mouth again dominate the fruity sensations and collecting a wine with body while leaving a pleasant feeling greedy provided by the ripeness of the grapes from which it comes.

Fermentation takes place in concrete tanks of 15,000 kg. with temperature control to prevent rise of 24 ° keeping the fruit and freshness that characterizes body wine, malolactic fermentation is also performed on these deposits of 15.00 kg of concrete, not filtered or clarified avoiding harsh chemicals.

Vajinas/large Vajinas

taste wine

The first publication we will dedicate to wine and for that I leave a short introduction and guidelines at the time of Wine Tasting.

Wine Tasting

What is Wine Tasting?

Qatar is sensory analysis of wine. We will use the sight, smell, taste and touch.

corkage Step

When open a bottle the first thing to discuss is the cork. This should be slightly moistened with wine, this shows that the bottle is always kept tilted. Pressing the cork must prove its flexibility, its aroma and confirm that only smells slightly ENVIN cork.

Vista.

Holding the cup foot long, will fill the third cup of wine. The bow 45 ° and on a white background smooth and appreciate the real color of the wine.

The appearance of wine we can provide many clues. The wine must be clean and bright, not cloudy.

By tilting the glass will find various shades of color in the same bowl:

- Trim: At the edge of the cup and trim, we will announce the development of the wine. This is because the rim, having a smaller volume of color, appreciate the real color of the wine.

- Center: The center, however, with increased volume or layer did this change

then observe the color changes as time passes:

Red wines are losing color intensity over time : to be an intense garnet color with violet trim wine becomes clear amber color with orange trim.

White wines darken or oxidize over time. To be a pale color with green trim, a gold color will then move to be amber.

Rosé wines , a carmine purple, over time, will become a salmon orange color.

Shaking the cup gently checked, up to the light, as are the tears of wine. The wines are rich in glycerin and high alcohol content in the glass shed tears.

Smell

The center of smell we will find in the olfactory bulb. It is an organ that is located in the upper nasal cavity. Aromatic molecules having the came come to the olfactory bulb. Depending on the amount and composition of the molecule, causes a nerve impulse to the brain where the sensation is perceived odorous, classifies and identifies.

We have two routes for the aromas reach the olfactory bulb:

- The Direct:

- The Retronasal:

The olfactory analysis, bringing the cup to his nose. The first step is to stop drink, ie without any movement, measure its aromatic intensity and appreciate if you clean the wine aromas and unpleasant odors.

After smell after shaking the cup, we'll see if there is variation and at the same time, identify the aromas. After stirring, aeration get wine and a celebration of aromas, climbing and the aromatic potential.

wine aromas are classified into 3 groups:

1 - Primary: Produced by the grapes.

2 - Side: the aromas are provided either by the alcoholic and malolactic fermentation.

3 - Tertiary: Also known as bouquet, are produced by aging in barrel and bottle.

In wine we appreciate different aromatic families, let's see some examples:

- Orchards.

- Plant

- Floral

- Nuts

- ; Contributed by fermentation

- Toasted

- Contributed by wood

Taste

In the language appreciate the flavors that can provide wine. These are called taste buds and placed in different areas of the tongue.

carry a small amount of wine to his mouth and removed it in order to reach all the taste.

oxygenates the wine is aiming a little wine to exalt the aromas and push them to retronasal olfactory bulb.

Touch

By bringing wine to the mouth, not only appreciate the feelings sapid, some chemicals can also bring feelings, not only in the language but on the gums, cheeks or the inside of the lip or in whole mouth. They may be tactile and thermal or tactile.

Some :

- Carbon: give us a sense of excitement and sweetness on the tip of the tongue.

- Alcohol: A feeling of warmth or burning sensation throughout the mouth.

- Astringency: this may be good or bad and give us a feeling of dryness. We see this in the middle and in the nose.

- Body: The compounds and dry wine, give a sense of roughness and viscosity.

- tannins: dry and nice body. It can be an unpleasant tannin tannins due to the contribution of the stalk or cluster seeds. These produce astringency us dry, rough and unpleasant.

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The first publication about wine I'm going to do about the wines of Toro, I leave a description of the appellation of origin itself and the next release will be on a "Family of Wines" called Matsu Toro which we Restaurante Los Olivos and are a favorite for our customers.

TORO

Although the DO dates back to Roman times, in this case we'll skip the history lesson and go directly to the 70 twentieth century where the first steps to create what the passage of time would become the Toro Denomination of Origin, which culminated in 1987. At present the Council of the Designation of Origin Toro guarantees the quality of 40 wineries.

Zamora province is located on the western edge of the region of Castilla y León. The area of \u200b\u200bproduction of wines under the Toro is located southeast of the province of Zamora, and includes part of the natural regions of Tierra del Vino, Valle del Toro Guareña and Earth, and is bordered by the mountains of Tierra Bread and Tierra de Campos.

The full extent of the area served by Toro, totals 62,000 hectares. of land area devoted to vineyards is 8,000 hectares., of which 5,500 are registered in the Control Board, belonging to 1,200 registered growers

The area of \u200b\u200bthis designation is characterized by an extreme continental climate with influences Atlantic, arid character.

PRECIPITATION: 350-400 mm. annual

TEMP. ANNUAL AVERAGE: 12-13ÅC (from -11 to 37ÅC)

SUN HOURS EFFECTIVE: 2,600 (up 3,000) INDEX

heliothermic: 4.23

vegetative CYCLE OF THE VINE: 230 days (approx.)

All these weather conditions, extreme cold in winter, long hours of sunshine, etc. provide exceptional quality grapes, which is essential for making great wines.

The floor is formed by sediments of sandstones, clays and Pliocene limestone conglomerate, which originated surface brown limestone soils on unconsolidated material. Alternate from silty materials, a coarse-grained sandstones and fine levels of limestone and clastic marls formed during the Miocene.

The altitude of the vineyards is between 620 m and 750 m. , These soils belong to the Tertiary

Grape Varieties

BULL INK

; native variety par excellence whose origin is hardly information. It is considered that the Romans (210 BC) the true promoters of vineyards in the Duero basin, invading the territory formerly vacceo and completely destroying the city under the command of the Carthaginian general Hannibal.

After phylloxera invasion in Spain in 1870 the cultivation of the vine undergoes a major conversion, and is where the variety Toro Tinta de Toro is rooted in loose sandy soil, well drained, preserved until the present day multiplication ungrafted vineyards. On this date Toro has Enology Station located in the city itself provide technical services to the wine of the moment demands. On May 26, 1933 at Toro is given for the first time the Designation of Origin. (Posted June 4 Gazette , 1933)

In 1990, the Junta de Castilla y León is immersed in a plan of sanitary clonal selection and vine, rescuing and multiplying local varieties of the Community, including the Tinta de Toro, the which currently has the stamp of certification as native variety, with its own name with agronomic traits and ampelográficas well defined. The trade of the same is issued with blue label and its corresponding clone number.

GARNACHA

Also known as Tinto Aragones, the territory in which the Celts were drinking wine mixed with honey. Phoenicians and Romans had much to do in the settlement of this variety in Toro, a variety that blends well in the mix for its subtle aromas and creamy texture that gives the wines.

Carried erect, early budding and late ripening, slightly wavy leaves orbicular light green shiny or oily appearance , underside glabrous with pale green stalk, clusters medium sized pyramidal and grapes often consecutive spherical blue-red, thin skins

VERDEJO

; Implanted in the area by the Mozarabic that African land and departed from Al-Andalus Transhuman up to Castile, where they settled in its luggage carrying the Blanco Verdejo, stick brought from distant vinifera Algaida.

De prostrate, blade orbicular somewhat irregular, and with nerves glabrous underside pronounced dark green with small clusters of thick skin that white must provide a high concentration of extracts as a whole.

MALVASIA

almogárabes is due to the introduction of Malvasia variety on English soil after their expeditions in the East. From Greece, specifically in the Hellenic Monembasia rods of the variety were planted in the province of Zamora where lit with both roots and effectiveness.

semi Carried erect, medium sized leaves and lobed pentagonal light green, main veins with villi large clusters shoulders taper crowded, obovoid large grapes are greenish yellow and thin skins. The delicacy of them together makes it necessary to extract criomaceration fruity series retained in the skins.

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In this section we will see interesting facts about the genre that we use in our Restaurant Los Olivos as meat, fish, vegetables and wine, while giving information about each issue that we deal with, I hope be of assistance and especially to have a good time. Thanks for visiting

Sincerely Jose Gil (Head Chef)
(Click on the topic that interests you browse)

WINE TASTING TORO ; MATSU Dotor

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organize all kinds of events, birthdays, bridal of singles, business meals, baptisms, communions and any occasion you want to do, we take care of everything to make it a special day, we adjust to your needs and tastes , have menus of all types and price with a capacity for 50 people, a unique atmosphere, elegant distinction and atmosphere.

We have already started the Christmas season to come close to your menu if you do not you have it or call 956 76 64 20 or please contact restaurantelosolivos@live.com ne if you want to achieve do not be the last to choose your date.

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STARTERS

Cheese Salad with goat cheese, Iberian Pork Bacon, Tomato and Reduction Dry Berries

Caesar Salad " Olives, Lettuce, Chicken, Manchego Cheese, Croutons and Caesar dressing

Stew with Mint Cakes

croquettes Mushrooms

peppers stuffed with seafood

Gambas Pil-Pil

Almadraba Tuna with White Butter Toast

Duck Foie with Red Pepper Jam

Crispy Shrimp (8 und


Choco and Gamba Meatballs with Tomato and Piquillo Pepper

SCRAMBLED

Eggs and Potatoes, duck gizzards and mushrooms

Dorado Cod Potato Straw

incl.

DISHES MAIN

Sirloin Steak Valley Fill Pedroches Figs and Foie at Aroma Thyme

;

Beef Sirloin Valley Pedroches

Shoulder of Lamb House style

Pork Tenderloin Manchego Cheese Gratin

Iberian Secret

Iberian Pen on Onion Marmalade bed and foie

Iberian pork cheeks with Pedro Ximenez sauce

Duck Confit with Orange Sauce

Stuffed Chicken Medallions with Spinach, Prosciutto and Pine Nuts

Canelones Caseros style "Los Olivos

Musaka Homemade ( Potato , Eggplant, Bolognese and Bechamel Gratin)

Ask about our Fish of the Day

Rice with Lobster for 2 (for order)

incl.

DESSERTS

Cheesecake

;

* Almond and Carrot Cake with White Chocolate Mousse

Chocolate Cake

* Homemade Tiramisu Cake

coulant Black Chocolate with White Chocolate Ice Cream

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Homemade Tiramisu Cake.

with Soft Mascarpone Cream Cake and espresso with a touch of Amaretto, and Cocoa Puro. Italian tradition brought to your table at Restaurant Los Olivos

Beef Tenderloin Pedroches Valley.

250 gr. Sirloin Steak with designation of origin Pedroches Valley of the Encinar adehesado largest and richest in the world, served with fresh seasonal vegetables and potatoes.

Choco and Gamba Meatballs with Tomato and Piquillo Peppers.

croquettes Assorted Stew with Mint and Mushroom Croquettes.

Warm Salad of goat cheese wrapped in bacon Iberian sun dried tomatoes, walnuts and balsamic vinegar reduction and Strawberry.

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Restaurant Los Olivos, opened in November 2009 on the corner of Calle 17 Calle Olivo Gabriel Miró, is proud to be part of their dining options in La Linea de la Concepcion, basing his philosophy on the use of kind of premium quality unbeatable prices, her own assumptions, desserts, wine selected at unbeatable prices.

Hall Restaurant Olives with a decoration, sober, modern and stylish. Background Fireplace Restaurant makes a cozy place Olivos a pleasant evening.

air-conditioned room, highchairs available.

and suggestions will delight our customers.

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My proposal

Winning poster